Pommes De Terre Fondantes
Yield: 4
Serious Eats
If you have a batch of gelatin-rich homemade stock stored in your freezer, use that. Otherwise, go with our standard method for lending richness to thin, store-bought broth by enriching it with unflavored gelatin. Bring everything to a boil, then transfer the skillet to the oven to finish cooking. The potatoes soak up a good amount of the stock, which also reduces into a spoon-coating sauce. Once the potatoes are fully tender, remove them to a serving platter and finish the sauce on the stovetop, adding a little more stock if needed to achieve a smooth emulsion. This is a simple showstopper of a side that proves that French doesn’t have to mean fussy.
- 1½cups homemade chicken or beef stock, or store-bought low-sodium chicken broth, plus extra as needed
- ¼oz (2½ tsp; 1 packet) unflavored gelatin, such as Knox
- 2½lb Yukon Gold potatoes, about 2½ to 3 inches long each, peeled
- kosher salt and freshly ground black pepper
- 2TBS vegetable oil, beef fat, schmaltz, or duck fat (see note)
- 4TBS unsalted butter
- 3medium garlic cloves, peeled and smashed
- 1TBS fresh thyme leaves, chopped
- flaky sea salt, such as Maldon, for finishing (optional)
Adjust oven rack to middle position and preheat oven to 450°F. Place stock in a liquid measuring cup or small bowl and sprinkle gelatin over top. Set it aside.
Using a sharp knife, cut off the ends of potatoes to give them flat sides, then halve potatoes crosswise. Pat them dry with paper towels.
In a 12-inch stainless-steel straight-sided sauté pan or skillet, or cast-iron skillet, heat oil or fat over medium-high heat until just beginning to smoke. Season potatoes with salt and pepper and add to skillet, broad side down, in a single layer with space between each piece. Cook, without moving, until potatoes begin to brown around edges, 4 to 5 minutes. Continue to cook, rotate and swirl pan gently to promote even browning and prevent sticking, until potatoes are deeply browned on bottom side, 3 to 4 minutes longer, adjusting heat as needed if some of the piece’s brown too quickly.
Using a thin metal spatula, flip potatoes onto the second flat side. Add butter and cook, swirling constantly, until butter is melted and begins to foam, about 1 minute. Add garlic and thyme, and cook until fragrant, 30 seconds to 1 minute. Add stock and bring it to a boil.
Transfer skillet to oven and roast until potatoes are completely tender, offering little to no resistance when poked with a paring knife, and liquid is reduced to a saucy consistency, for 25 to 30 minutes.
Return skillet to stovetop. Using a thin metal spatula or tongs, transfer potatoes to a serving platter, broad side up, leaving sauce in the skillet, discard garlic. Bring sauce to a simmer over medium heat and cook, swirling and stirring constantly, until sauce is emulsified, 30 seconds to 1 minute. If the emulsion appears broken or sauce is too thick, add more stock or water, 1 TBS at a time, until you reach the desired consistency. Season to taste with salt and pepper and pour sauce over and around potatoes. Sprinkle with flaky sea salt (if using, otherwise season with a little more kosher salt) and serve.
Notes:
If you happen to have any schmaltz, rendered beef, or duck fat available, we recommend using it for browning the potatoes in place of vegetable oil.
Make-ahead and storage:
This dish is best enjoyed immediately, but leftovers can be refrigerated in an airtight container for up to 3 days. Reheat with additional stock, up to ¼ cup to loosen and then re-emulsify the sauce.
